Bedienungsanleitung Crock Pot SCCPRC507B (Seite 8 von 82) (Deutsch, Englisch, Holländisch, Dänisch, Französisch, Portugiesisch, Spanisch, Schwedisch, Norwegisch, Finnisch)

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• The size of the meat and the recommended cook times are just estimates and can vary

depending upon the specific cut, type, and bone structure. Lean meats such as chicken or pork tenderloin tend to cook

faster than meats with more connective tissue and fat such as beef chuck or pork shoulder. Cooking meat on the bone

versus boneless will increase required cook times.

• Cut meat into smaller pieces when cooking with precooked foods such as beans or fruit, or light vegetables such as

mushrooms, diced onion, aubergine or finely chopped vegetables. This enables all food to cook at the same rate.

• When cooking frozen meats, at least 1 cup of warm liquid must first be added. The liquid will act as a “cushion” to

prevent sudden temperature changes. An additional 4 hours on LOW or 2 hours on HIGH is typically required. For larger

cuts of frozen meat, it may take much longer to defrost and tenderise.

FISH:

• Fish cooks quickly and should be added at the end of the cooking cycle during the last fifteen minutes to hour of cooking.

LIQUID:

• For best results and to prevent food from drying or burning, always ensure an adequate amount of liquid is used in the

recipe.

• It might appear that our recipes only have a small quantity of liquid in them but the slow cooking process differs from

other cooking methods in that the added liquid in the recipe will almost double during the cooking time. So, if you are

adapting a recipe for your slow cooker, please reduce the amount of liquid before cooking.

RECIPES

BABY BACK RIBS Serves 3–5

2–3 racks of baby back ribs cut into 3–4 pieces

600ml barbecue sauce

1-1½ onions, chopped

1. Place ribs in Crock-Pot® slow cooker. Top with onion and barbecue sauce.

2. Cover and cook on Low for 7-9 hours or on High for 4-5 hours, or until meat is tender.

3. To serve, cut ribs between bones and coat with extra sauce as desired.

BBQ PULLED PORK Serves 3–4

1 kg pork loin, trimmed of fat

600ml barbecue sauce

1–1½ onions, chopped

3-4 burger buns or soft rolls

1. Place pork loin in Crock-Pot® slow cooker. Top with onion and barbecue sauce.

2. Cover and cook on Low for 7–9 hours or on High for 4–5 hours, or until meat is tender.

3. Remove pork from Crock-Pot® slow cooker and shred with a fork. Add pork back into Crock-Pot® slow cooker and

coat with sauce.

4. Serve BBQ pulled pork on burger buns or soft rolls.

BEEF BOURGUIGNON Serves 3-4

Flour

Sea salt and pepper

700g braising steak, cut into 2.5 centimetre cubes

1½ large carrots, peeled and sliced

½ medium onion, sliced

3 strips cooked bacon, cut into 2.5 cm pieces

150ml beef stock

240ml red or Burgundy wine

7-8g tomato purée

1 cloves garlic, chopped

1½ sprigs fresh thyme, stemmed

1 bay leaf

225g fresh mushrooms, sliced

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